A savory snack with the flavors of spring. Sprinkled with cured egg yolk for a unique taste.

Easy fresh pear & hazelnut praliné cream tartlets/pie + cocoa crust.

An easy, vegetarian & gluten-free galette with butternut squash, beetroot, ricotta cheese, rosemary, sunflower seeds + honey.

Easy vegetarian & gluten-free recipe: garbanzo beans, zucchini, spinach, shallots & a delicious masala creamy sauce.

Beautiful, easy & delicious pine nut pie, flavored with rum, lemon & maple syrup. You could also make it with other kinds of nuts.

Healthy & easy roasted pumpkin silky velouté with Espelette pepper, ginger, garlic, thyme and sesame oil.

Make a pie crust like a French chef with a video tutorial, tips & recipe.

A festive French dish for timeless and delicious holiday gatherings. Poultry, chestnuts, and savory pears make the perfect combination.

A delicious Breton sablé + light cream flavored with candied hazelnuts & verbena, and a gorgeous poached peach.

Delicious ground turkey burger with peanut satay sauce & Indonesian vegetable salad. We even give you the recipe for perfect homemade buns!

Our favorite Brazilian snack! Poached chicken thigh, onion, garlic & parsley wrapped in a savory dough, breaded & deep-fried.

Perfect fall-feast: quails, Zante currants, roasted grapes & garlic with red cabbage braised in cider. Do it with turkey for Thanksgiving!

Light & spicy chocolate mousse: infused ginger, intense dark chocolate, fluffy egg whites & very little sugar to keep the flavors right.

Beautiful & healthy zucchini garden pie. A parmesan and basil shortcrust, caramelized shallots, fresh zucchinis, basil and pine nuts.

Healthy & delicious beetroot soup with roasted tomatoes, hazelnuts, wild arugula, goat cheese foam & toasted pumpkin oil.

Fall comfort-food — mushroom, parsley, cream & toasted walnut turnovers

Pink pear cardamom muffins served with girolles mushroom salted caramel — an original recipe by a professional French pastry chef!

Girolles mushroom tartine, poached egg & celery cream served with edible borage flowers and yarrow leaves

Classic millefeuille with lavender-infused mousseline custard for a touch of Provence

A fall butternut squash & pecorino traditional risotto perfumed with rosemary and served with crispy bacon.

Pan-seared fresh water pink trout from French Auvergne region served with Provençal tomato, garlic, basil & parsley "sauce vierge".

A typical French "terroir" dish from the Auvergne region: slow-cooked green lentils in a casserole with onions, carrots, sausage and bacon.

Beautiful and juicy roasted whole figs on a crunchy pie crust and ground hazelnuts. Recipe from professional French pastry chef!

The perfect pie crust, simple and flavorsome applesauce & beautifully arranged sliced apples. Trained pastry chef version of a great classic.